Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles

Soybean bran (SB) partially replaced fat (30%?50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness fracturability), colour sensory parameters, as well nutritional profiles were evaluated to characterize full-fat (FFC) fat-reduced cookies (FRC). Based on the obtained results, it was concluded that reduction formulation at 30% maintained properties of FFC. Furthermore, revealed replacement using SB resulted value-added terms dietary fibre minerals. A daily portion FRC meets 11.87% 18.04% reference intakes (DRIs) for fibres, 26.50% DRIs calcium, 35.71% 46.88% magnesium 65.43% 83.61% manganese, male female adults, respectively.